If you’re a fan of fresh flavors and creamy textures, this Creamy Fresh Tomato Basil Pasta is a must-try. It brings together ripe tomatoes and fragrant basil with a luscious sauce that clings to every strand of pasta. Perfect for a quick dinner or a cozy night in, this dish is as delightful to make as it is to eat. Get ready to savor the taste of summer with every bite!
Steps
- Start by boiling a large pot of water. Once boiling, add 12 oz. of pasta and cook until tender. Save about one cup of the pasta water, then drain the pasta using a colander.
- While the pasta is cooking, slice two pints of grape tomatoes in half, chop about 1/2 cup of fresh basil leaves, and mince two cloves of garlic.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about a minute to remove its raw flavor.
- Add the sliced tomatoes and a pinch of salt to the skillet, and stir to combine. Cover the skillet and let the tomatoes simmer for approximately 10 minutes, stirring occasionally, until they start to break down and look wrinkled.
- Turn off the heat and add 1 tablespoon of butter, most of the chopped basil, and some freshly cracked pepper. Stir until the butter melts, then adjust the salt and pepper to taste, ensuring the sauce is slightly salty.
- Mix the drained pasta with the tomato sauce in the skillet. If the mixture seems dry, add a splash or two of the reserved pasta water until it reaches your desired consistency.
- Finish by spooning about 1/2 cup of whole milk ricotta in small dollops over the pasta. Top with additional cracked pepper and any remaining basil, then serve.
Ingredients
- 12 ounces pasta (any shape)
- 2 tablespoons olive oil
- 2 cloves garlic
- 2 pints grape tomatoes
- 1 tablespoon butter
- 1/2 cup fresh basil, loosely packed
- 1/2 cup whole milk ricotta
- Salt and pepper to taste
Nutritional Values
Calories: 1982.72kcal | Carbohydrates: 300.32g | Protein: 60.52g | Fat: 61.32g | Sodium: 1114mg | Fiber: 37.32g
FAQ
- Is fresh basil expensive to use in recipes?
- Fresh basil can indeed be pricey, but there are ways to minimize the cost. Consider buying a basil plant, which can be a more economical choice in the long run, allowing you to have a steady supply right at home.
- What type of tomatoes are best for this pasta dish?
- While you can use any fresh tomatoes you have, smaller varieties like grape or cherry tomatoes are typically sweeter and work well in this recipe. Just chop them into one-inch pieces before cooking.
- How do I ensure the tomato sauce has the right consistency?
- Allow the tomatoes to simmer until they begin to break down and their skins look a bit wrinkled. This process releases their juices and creates a nice sauce. Keep the skillet covered during this step to maintain moisture.
- Can I substitute the ricotta cheese with another type of cheese?
- While ricotta adds a creamy texture, you can experiment with other soft cheeses if desired. Consider using mascarpone or even a bit of cream cheese for a different flavor profile.
- What should I do if the pasta looks dry after mixing it with the sauce?
- If the pasta appears too dry after combining it with the tomato sauce, add a splash or two of the reserved starchy pasta water. This will help loosen the sauce and coat the pasta evenly.
Tips
- Utilize Fresh Herbs Wisely: If fresh basil is too pricey, consider purchasing a basil plant, which can provide you with fresh leaves for a longer period and potentially save costs in the long run.
- Opt for Small, Sweet Tomatoes: Small tomato varieties like grape or cherry are generally sweeter and can enhance the overall flavor of the dish. However, feel free to use any fresh tomatoes you have on hand.
- Adjust Seasoning to Taste: Ensure the tomato sauce is slightly more seasoned than you might initially prefer, as the saltiness will mellow once mixed with the pasta.
- Reserve Pasta Water: Save a cup of the starchy pasta water before draining. This water can be used to adjust the consistency of the sauce, making it smoother and helping it adhere better to the pasta.
Equipment
- Large Skillet with Lid – A large skillet is needed to cook the tomatoes and sauce, and having a lid helps to retain moisture.
- Colander – Used to drain the pasta after boiling.
- Chef’s Knife – Useful for slicing tomatoes and chopping basil.
- Garlic Press (optional) – While not necessary, it can be handy for mincing garlic quickly.
